the library

Olive brine

Savory & ferment· ferment vinegar

Every one of its 15 compounds carries a paper the library can cite.

• acetic acidaromaacidreads as pungent (PubChem)Measured in 35 of 338 ingredients.cite

  164.30 ± 8.64 µg/L in Cellina di Nardò brine and 36.31 ± 3.60 µg/L in Leccino brine at the end of fermentation, from 2.72 and 1.30 at day 30 — Bleve et al. 2014, Frontiers in Microbiology (Table 4, Fatty acids row 'Acetic acid', 180 days)
• butyric acidtasteacidreads as butter-fat taste (PubChem)Measured in 7 of 338 ingredients.cite

  20 ± 2 to 900 ± 40 ppm in the eight brines that carry it at all; not detected in the other nine. It is a spoilage marker rather than a style note in this material — the paper records that samples with low salt develop an off-odour deriving from butyric and putrid fermentation, and the brine carrying nine hundred ppm of it is one of the low-salt samples. — Sab et al. 2021, Frontiers in Microbiology (Table 2, column 'Butyric acid (ppm)', the seventeen industrial brine samples; analysed by HS-SPME-GC-MS as one of the volatile acids)
• guaiacolaromaphenolreads as aromatic odor (PubChem)Measured in 15 of 338 ingredients.cite

  22.91 ± 0.53 µg/L in Cellina di Nardò brine and 81.51 ± 3.22 µg/L in Leccino brine — the one compound in this table where the Leccino brine is several times the higher, and undetected in Leccino at both earlier sampling points — Bleve et al. 2014, Frontiers in Microbiology (Table 4, VOLATILES PHENOLS row 'Guaiacol', 180 days)
• lactic acidtasteacidreads as mild acid taste and does not overpower weaker aromatic flavors (PubChem)Measured in 8 of 338 ingredients.cite

  1,914 ± 18 to 14,143 ± 79 ppm across seventeen industrial Spanish-style green-olive brines — the most abundant organic acid measured in every one of them, and a sevenfold spread between the weakest and the strongest brine — Sab et al. 2021, Frontiers in Microbiology (Table 2, column 'Lactic acid (ppm)', the seventeen industrial brine samples; extracted and analysed by HPLC per the Analysis of Sugars and Organic and Volatile Acids section)
• 1-propanolaromaalcoholreads as burning taste (PubChem)Measured in 22 of 338 ingredients.cite

  36.50 ± 2.40 µg/L in Cellina di Nardò brine and 3.45 ± 1.01 µg/L in Leccino brine at the end of fermentation — Bleve et al. 2014, Frontiers in Microbiology (Table 4, Alcohols row '1 propanol', 180 days)
• propionic acidaromaacidreads as sour & mildly cheese-like (PubChem)Measured in 3 of 338 ingredients.cite

  35.01 ± 2.12 µg/L in Cellina di Nardò brine at the end of fermentation, undetected in that brine before 180 days and undetected in the Leccino brine throughout — Bleve et al. 2014, Frontiers in Microbiology (Table 4, Fatty acids row 'Propanoic acid', 180 days)
• sodium chloridetastereads as srp: salty (PubChem)Measured in 2 of 338 ingredients.cite

  the olives whose brine volatiles are quantified here were placed in plastic vessels of 30 kg capacity filled with 20 L of 13% NaCl (wt/vol) — the brining strength of the fermentation this profile's aroma data comes from, stated by the paper as its own method rather than measured in the finished liquid — Bleve et al. 2014, Frontiers in Microbiology (Materials and methods, on the preparation of the Cellina di Nardò and Leccino fermentations whose brine volatiles are this profile's Table 4)
• isobutanolaromaalcoholreads as sweet, musty odor (PubChem)Measured in 24 of 338 ingredients.cite

  15.82 ± 1.65 µg/L in Cellina di Nardò brine and 3.50 ± 0.44 µg/L in Leccino brine at the end of fermentation — Bleve et al. 2014, Frontiers in Microbiology (Table 4, Alcohols row '2 methyl-1-propanol', 180 days)
• methyl acetatearomaesterreads as pleasant odor (PubChem)Measured in 9 of 338 ingredients.cite

  32.71 ± 1.13 µg/L in Cellina di Nardò brine and 16.80 ± 0.96 µg/L in Leccino brine, up from 3.76 and 3.50 at day 30 — Bleve et al. 2014, Frontiers in Microbiology (Table 4, Esters row 'Methyl acetate', 180 days)
• ethyl propionatearomaesterreads as fruity odor (PubChem)Measured in 4 of 338 ingredients.cite

  96.97 ± 2.05 µg/L in Cellina di Nardò brine at the end of fermentation; not detected in that brine at 30 or 90 days and not detected in the Leccino brine at any sampling point — Bleve et al. 2014, Frontiers in Microbiology (Table 4, Esters row 'Ethyl propanoate', 180 days)
• propyl acetatearomaesterreads as odor of pears (PubChem)Measured in 5 of 338 ingredients.cite

  91.70 ± 5.52 µg/L in Cellina di Nardò brine at the end of fermentation; absent from every other cell of that row — Bleve et al. 2014, Frontiers in Microbiology (Table 4, Esters row 'n-propyl acetate', 180 days)
• 1-hexanolaromaalcoholreads as fatty, fruity (PubChem)Measured in 48 of 338 ingredients.cite

  19.62 ± 2.85 µg/L in Cellina di Nardò brine and 21.98 ± 0.90 µg/L in Leccino brine — one of the few compounds present in both brines at all three sampling points — Bleve et al. 2014, Frontiers in Microbiology (Table 4, Alcohols row 'Hexan-1-ol', 180 days)
• ethyl acetatearomaesterreads as fragrant odor (PubChem)Measured in 42 of 338 ingredients.cite

  226.97 ± 5.80 µg/L in Cellina di Nardò brine and 114.21 ± 9.43 µg/L in Leccino brine at the end of fermentation — the largest single volatile in both brines, from 33.71 and 21.26 at day 30 — Bleve et al. 2014, Frontiers in Microbiology (Table 4 (SPME/GC–MS quantitative data, including concentration (μg/L) ... of all the volatile compounds identified in Cellina di Nardò and Leccino brines), Esters row 'Ethyl acetate', 180 days)
• isoamyl acetatearomaesterreads as pear-like odor (PubChem)Measured in 26 of 338 ingredients.cite

  27.22 ± 1.10 µg/L in Cellina di Nardò brine and 4.55 ± 1.03 µg/L in Leccino brine at the end of fermentation — Bleve et al. 2014, Frontiers in Microbiology (Table 4, Esters row 'Isoamyl acetate', 180 days)